Host an at-home brunch by creating a brunch board with sweet and savory breakfast foods. It has something for everyone! Brunch is a perfect start to any weekend, especially Easter weekend. Just because we’re in quarantine doesn’t mean that we can’t celebrate the season with those that are quarantined with us. Continuing with traditions as much as possible is important for us to feel somewhat normal and in control during this time even if we do have to celebrate over FaceTime or Zoom.
It’s also the perfect time to exercise our creativity and find a hobby. Finding a hobby helps alleviate the stress that we all feel during this uncertain time. Cooking is something that I enjoy doing and it has become a hobby for me. Recently, creating food boards has been another welcomed hobby in my life. There is something relaxing and satisfying to arranging food, or maybe I’ve been stuck inside too long (haha)!
Displaying your food on a large board is a fun way to serve your guests, plus it doubles as a show stopping centerpiece. Creating a food board takes little effort when you buy store bought items to help save time. The most time consuming factor in this brunch board is cutting up the ingredients for the Avocado Toast Panzanella pictured in the upper left corner. However, you can serve whatever your favorite breakfast foods are when making a brunch board. Maybe instead of Panzanella you would prefer to serve salmon, tomatoes, cucumbers, sliced onions, and capers. This is simply a guide to help you get your creative juices flowing.
What you will need for the Brunch Board:
- 1 Large Board- I found mine at Hobby Lobby and used a 50% off coupon.
- Several different serving bowls- I used bowls from a China set that I have.
- Cling Wrap- to line the bottom of the board with.
- Serving Utensils- a utensil for each cream cheese spread and a spoon for the Panzanella and Berry Salad.
- Food- grocery list and recipes are listed below.
Shopping for the Brunch Board:
I shop at Trader Joe’s for my breakfast food just because I love their prices and their already-made gluten free bagels. Gluten free breakfast food is easy to find now at just about any grocery store. Gluten free breads, bagels, and muffins can usually be found in the freezer section at major grocery stores.
I made the muffins in right hand corner of the board with a gluten free muffin mix that I had in my pantry, but I was not crazy about them so I won’t credit the brand. When I make this board again I will buy Trader Joe’s gluten free muffins already made. Gluten free muffin mixes can be found on the baking aisle and baked in mini muffin tins. Be aware that if you use a mini muffin tin that it will only take about 10 minutes to bake. They usually don’t place the instructions for this size muffin on the box.
Grocery Store List for the Brunch Board:
This grocery list is for everything expect the Avocado Toast Panzanella. If you decide to make this for your brunch board, you’ll find the recipe below. I also picked up all the ingredients for the salad at Trader Joe’s.
- Gluten Free Bagels- I bought one pack of 4 bagels.
- Hard Boiled Eggs- 1 pack of 6.
- Cream Cheese Spreads – I bought whipped cream cheese and onion and chive cream cheese.
- Bacon – I bought a 12 ounce pack of applewood smoked bacon.
- 7 ounce bag of arugula
- Gluten Free Muffins or Gluten Free Muffin mix
- 6 ounce carton of blackberries
- 6 ounce carton of raspberries
- 1 (5.3 ounce) pomegranate seeds
- 1 lemon (optional, garnish)
- 1 blood orange (optional, garnish)
- small pack of fresh Dill (optional, garnish)
Recipes for the Brunch Board:
The recipe for the Panzanella is not mine. It is a recipe that Katie Lee made on The Kitchen, Food Network. I just adapted the recipe to make it gluten free. If you like avocado toast and Everything Bagel Seasoning then you will love this salad. It is so fresh and light! I posted the adapted version below, but you can find the original recipe here with a demonstration of Katie Lee making it.
- 1 loaf of gluten free bread. (I used Trader Joe’s Gluten Free Whole Grain Bread, 12 ounce)
- ¼ cup extra-virgin olive oil.
- Pink salt and black pepper to taste.
- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons everything bagel seasoning
- 1 tablespoon minced capers (optional--I leave out because capers are not my fave)
- 1 pint grape tomatoes, halved
- 4 Persian cucumbers, thinly sliced
- 3 large avocados, cubed
- ½ red onion, thinly sliced
- 15 fresh basil leaves, torn
- ½ cup crumbled feta cheese
- 4 medium-boiled eggs, halved
- Preheat the oven to 400° and line a baking sheet with parchment paper or a non-stick silicone mat.
- Cut the entire loaf of gluten free bread into cubes and place into a large bowl.
- Measure out ¼ cup of extra-virgin olive oil and slowly drizzle half of the oil over the bread cubes with a pinch of salt and pepper.
- Toss the bread cubes and repeat step 4 again with the remaining olive oil.
- Transfer bread cubes to the lined baking sheet.
- Place the bread cubes into the oven and bake for 10-15 minutes, or until toasty brown.
- Set toast aside and allow it to cool completely.
- In a large bowl whisk together olive oil, lemon juice, dijon mustard, everything bagel seasoning, and capers.
- Add tomatoes, cucumbers, avocado and onions to the dressing and toss.
- Add the (cooled) toast and basil and toss again.
- Allow salad to stand at room temperature for about 20 minutes before serving.
- Garnish with the feta and halved eggs.
This salad needs to be made and eaten in one setting. Leftovers do not keep.
The Berry Salad is super simple to make. Any of the berries can also be swapped for whatever berries you want or can find at the grocery store. I have made this salad before and added blueberries and cut up strawberries. This salad can be made the night before you are ready to serve it. You can find that recipe here.
Arranging the Brunch Board:
- If baking muffins, bake them the night before.
- I cleaned my board with Thieves cleaner that I use for everything.
- I lined the board with cling wrap so the food would not be touching the board. (This step also makes for easy clean up once everyone has eaten.)
- Arrange the bowls where you would like them on the board.
- Using the arugula, lay a bed of it around the serving bowls coving up the cling wrap and bottom of the board.
- Preheat oven to 425°. Cut each slice of bacon in half using kitchen shears. Lay bacon spaced apart onto baking sheet and place in oven. Cook bacon for 10-13 minutes until done or crispy. Set aside and allow to cool.
- While bacon is baking, prep and make the Avocado Toast Panzanella. Place salad into serving bowl on the board.
- Prep and make the Berry Salad and place into serving bowl on the board.
- Place the cream cheese spreads into the serving bowls on the board.
- Cut bagels in half along with the hard boiled eggs.
- Arrange bagels, eggs, bacon, and muffins on the board.
- Add garnish (orange, lemon, and dill) to fill any holes on the board.
- Lay out serving utensil and plates.
I hope you enjoyed this post! I would love to know if you make this brunch board! Also, if you have any ideas on food boards that you would like to see arranged here on the blog in the future, please comment below. I would love to hear from you! 🙂 Until next week, stay home, stay well, and stay safe!
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